Nouilles à la sauce roquette

Name: Nouilles à la sauce roquette
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 500 g Mushrooms; 1 collar Spring onions; 1 TABLESPOON butter/margarine; 400 g wide ribbon noodles; 7-10 Tbsp salt, white pepper; 1 TABLESPOON Flour; 6 TABLESPOONS dry white wine; 2 TEASPOONS Vegetable broth (instant); 50 g Cream processed cheese; 50 g Arugula (rocket)

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

500 g Mushrooms
1 collar Spring onions
1 TABLESPOON butter/margarine
400 g wide ribbon noodles
7-10 Tbsp salt, white pepper
1 TABLESPOON Flour
6 TABLESPOONS dry white wine
2 TEASPOONS Vegetable broth (instant)
50 g Cream processed cheese
50 g Arugula (rocket)

Directions

1
Clean and wash the mushrooms and spring onions. Cut mushrooms into slices, spring onions into pieces
2
Heat the fat in a frying pan. Fry the mushrooms in it until all the liquid has evaporated. Add spring onions and fry for about 5 minutes
3
Cook the pasta in plenty of boiling salted water for about 10 minutes until al dente
4
Season mushrooms and spring onions with salt and pepper. Dust with flour and sauté briefly. Deglaze with wine and 1/2 l water, bring to the boil. Stir in broth and simmer for about 3 minutes. Stir in cheese and melt in. Season sauce with salt and pepper
5
Clean, wash, shake dry and possibly chop the arugula smaller. Fold into the sauce just before serving. Drain the pasta. Serve everything
6
This gives the sauce a piquant aroma: additionally
7
dice about 50 g of gorgonzola and melt in it